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Xlj - Flathouns In Lente


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xlj - Flathouns in lente. Take and draw a thrifty Milke of Almandes; temper with Sugre Water; than take hardid cofyns, and pore thin comad ther-on; blaunche Almaundis hol, and caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, and Safroun; bake hem, and serue forth [correction; sic = f].

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